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Sunday, May 30, 2010

Milo Cupcakes with Condensed Milk Icing

I am in LOVE with these cupcakes. How could I not be? They are full of milo-ey goodness and dripping with condensed milk. They are AWESOME. And if you are like me, and like Milo (and cupcakes), you have to make these. I grew up with Milo, as most Malaysians do. Did you know that in Malaysia, Milo supposedly has a 90% brand share of their market? That is a lot of Malaysians drinking Milo every day. Though over there you tend to hear it pronounced as 'Mee-low' rather than 'My-low', which I think is a much cuter name :)

So it's been a while since I last made cupcakes. I've had the idea for this flavour sitting in my head for a little bit, and as soon as I ordered these adorable silicon tea cupcake moulds online I knew that I had to make these Milo cupcakes in them. (EDIT: For those wondering, I got my teacupcake moulds from Urban Outfitters, here) I wanted them to be chock full of malty chocolate flavour, with a sticky sweetened condensed milk buttercream on top. If you have not had the pleasure of enjoying a Milo with sweetened condensed milk, you haven't LIVED yet. I was a little nervous since I was just sort of making up the recipe as I went. But luckily, they turned out even better than I had hoped.

The batter has quite a bit of sour cream which stops it from being dry. Because of the sour cream, I had the confidence to leave my cupcakes in the oven until they had a nice golden crust on top, so they had a little bit of crunch on the outside while still being fluffy and soft in the middle. And they smelt incredible. SO GOOD!!! And then I used some lightly salted butter for my buttercream, rather than just plain unsalted butter, which stopped it from being too toothachingly sweet from the sweetened condensed milk. And then on top of these cupcakes I drizzled a little bit of extra condensed milk and Milo. Even though I had only made a small batch and was supposed to save them so I could photograph them, I immediately scoffed one within minutes of icing them. And then I did a little dance around my kitchen.

Preheat oven to 180 degrees C. Fill cupcake tray with liners. If using a food processor, place flour, sugar, baking powder, bicarb, Milo, vanilla, sour cream, butter, sour cream and eggs in the food processor and pulse until the mixture is combined and smooth.

If not using a food processor, sift flour, bicarb and baking powder in a bowl and set aside. Cream butter and sugar with an electric mixer in a large mixing bowl and then beat in eggs one at a time until combine. Add sour cream, vanilla and milo and beat until just combined. Add flour mixture and beat on low until just combined. Fill cupcake liners until 3/4 full and bake for approx 15-20 mins or a skewer inserted into the centre of a cupcake comes out clean. For the best texture, the cakes should be dark golden brown on top and firm to the touch and after cooling for 1 minute out of the oven. Cool on a wire rack.

To make the icing, remove butter from the fridge 30 mins ahead of time. Beat butter until light and fluffy and then beat in icing sugar until combined. Add sweetened condensed milk and beat until combined.

Pipe or spoon over the top of cupcakes when they are cooled and drizzle some extra condensed milk over the top. Finish with a sprinkle of Milo. Can be stored in an airtight container in the fridge overnight.

80 comments:

Steph these are amazing! Love the lighting too - wish I have the same in my apartment but alas... have to make do with what I have. And I love that you used ingredients that are so available in the pantry - Milo & condensed milk! I'm sold!

You are making me want to rush out to chase to buy those cups! Growing up with a cup of milo with condense milk at breakfast everyday, how can I not love the flavours. Good time to indulge them especially during these cold raining days.

Love the photos! So funny, my last recipe/post was pictured on that exact tray, love it. . . and although we may have the same tray I must say I've been lusting after those fantastic silicon mug cupcake containers for quite some time now (I'm a little jealous!) Fantastic blog!

GREAT recipe but i'll be tweaking it in future!! i used plain yoghurt instead (made it fantastically moist) and i accidentally misread the instructions so the sugar was added with the flour mixture instead - strangely nothing bad happened there.

will be adding more milo powder (personal pref - just because i ADORE a good strong milo-y flavour) but the condensed milk icing really makes the cupcake!! =D =D

serandipity - Thanks so much for the feedback! Tweak away - as I mentioned, the more milo the better! I made a batch with tons extra and it still tasted great! It's a personal preference thing I think!

Anonymous - if the centre is sinking in and the middle isn't cooked then the cupcakes obviously need to be cooked for longer and you are taking them out of the oven too early. If you can't leave them in any longer as the outside starts to burn then you need to reduce your oven temperature. Not sure what you mean by that last comment :S In general make sure your baking powder and bicarb is fresh and dont overmix the batter.

I just have to say, what a combination. I went to Sabah last summer to do some charity work and we had rationed food, which of course included Milo and condensed milk! We had so much Milo we ended up making Milo chocolate fondue...I really should have made this instead! I also saw Milo on sale in the UK recently, and got very excited :D

Tracey - You can try but I would have no idea how much or if it will work. I'd guess you should try the equivalent volume. You'd be better off adding some lemon juice to the milk to turn it into buttermilk.

Oh so yummy!! About to make these for the second time as the first batch turned out beautifully and were eaten far too quickly. The icing consistency is just perfect and it's nice to have the malty flavour as a change from chocolate. Thanks for the recipe.

Tracey - Make sure you bicarb and baking powder is fresh, and if they are then make sure you beat your butter and sugar together long enough, and beat your eggs in thoroughly to incorporate more air into the cake batter mixture before you add the flour. Hope that helps!

Hi...I just want to thank u for sharing such an amazing recipe! I made 45 of these cupcakes for my daughter's first birthday and they tasted divine. Everyone commented on how good they tasted and the cupcakes were gone before I knew it :) I used yoghurt instead of sourcream but it turned out fine. I had to bake a bit longer. My ones didn't rise as well as yours and were a bit wet/ sticky, but didn't matter since they tasted great. I specially loved the frosting! Ever since the birthday everyone's asking me to make more of these and I myself am craving some, so I'm going to make a batch today :) Thank u so much for the recipe!

Hmm, how much did you fill them? Sounds like you might have overfilled them. If you followed the recipe they should rise as much as regular cupcakes do, if you look at the comments people have even had the opposite problem to yours!

I just made a batch of these for teachers' day celebration tmr and they taste delish!! The malty crust on top has a really great texture!! Only weird thing is that mine took much much longer to bake! Around 35 mins! Thanks so much for sharing this!! ^^

I had so much fun making these awesome cupcakes! Funnily enough, whenever I go back to Malaysia I never recall anyone calling it 'mee-low' though I won't be surprised if people do. Maybe it's different for each city?

It sounds like you need to increase your oven temperature. Every oven is different and yours might run a bit cooler. If it is sinking in the middle after cooling then it hasn't baked enough through the middle to ensure it is stable once it cools. Hope that helps!

I've made these twice now and both times they rose and then sunk in the middle before even coming out of the oven. The second time around I even enlisted the help of my mother. I've never had this before with any other cupcakes I've made. I'm wondering if there is a problem with the recipe?

I haven't made this recipe in a long time so I'll need to check it again. I don't remember having any issues with it. It's a pretty old recipe and just looking at the proportions, there might not be enough raising agent for the amount of dry ingredients listed. Let me get back to you.

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